Böcker av James Oseland

75 recipes, evocative storytelling, and beautiful photography provide a lens into one of the planet's most interesting culinary destinations: Mexico City. Through lush photography and transcendent storytelling, award-winning food journalist and editor James Oseland takes readers on a journey through a day in the world's greatest street-food city as he explores Mexico's capital via home cooks, chefs, and bakers.As grill smoke mixes with morning fog, we watch the megalopolis stir to life and become a massive kitchen: onions are sliced, ceramic pots sizzle, chiles grill on flat-tops. By seven, everyone is open for business, boiling café de ollo and cooking chilaquiles with freshly made salsa. By afternoon, we are served fried-on-the-spot barbacoa flautas in leafy La Condesa; by nighttime, we are devouring tacos al pastor along the avenues of the Centro Historico. World Food: Mexico City includes definitive guides to the world's largest city's best tortas, the mind-blowing mise en place of its pozole stands, the Technicolor creations of its fresh-juice hawkers, and so much more. This is a must-have for food lovers who understand--and care about--the world they live in, by celebrating what its people eat.

A collection of stories, 75 recipes, and vibrant photography depicting the best round-up from Paris's culinary scene. Paris has long been synonymous with the best in dining. But until now, no single book has explained why this city continues to matter so much to food lovers. Enter World Food: Paris, which goes beyond the bistros and creperies to celebrate Paris as it is now: a modern, global city where cooks of all stripes are reimagining a glorious culinary tradition. From the new-chef restaurateurs of the last decade to the cooks of humble suburban kitchens, from haute places to neighborhood cafés and the most creative patisseries, this volume tells the stories of the best cooking found in Paris. Oseland rounds up dishes from all over the city, lavishly photographed during celebrations, as well as daily meals: Fresh Herb and Lemon Zest Dip, Salt-Roasted Pork with Preserved Lemon and Ginger, Lamb Tagine with Saffron and Olives, and Syrian Flatbread with Spicy Lamb Topping. And he honors the fundamental backbone of Parisian cooking, serving up techniques for the classic dishes: pissaladière, steak frites, mille feuille, mousse au chocolate, and more.This mouthwatering, eye-opening jaunt through the gastronomic capital of the world includes visits to world-renowned restaurants, hidden gems off the beaten path, classic and modern Parisian cuisine, and so much more.

The first book to reveal the undiscovered jewels of Southeast Asian cuisine.